March 30, 2010

Rajma Masala

Rajma curry is a popular dish in Northern part of India especially Punjab. However it is not of Indian origin. It is native to Central Mexico and sailors carried these beans to Africa and Asia. These beans are high in protein and was a staple food of the tribes. They are also valuable source of minerals like iron.
Soaking the beans overnight is an healthy practice because it destroys lectin,a toxin and gives a buttery texture when pressure cooked. A thick and a dark gravy with perfectly cooked red beans will be an all time hit with chappati or steamed rice.

Preparation time:15 minutes

Cooking time: 30 minutes
Serves 4

Ingredients:
1 cup kidney beans, soaked in water over night
1/4 tsp turmeric powder
1/4 tsp cumin seeds
1/2 tsp fennel seeds
1'inch cardamom
3 cloves
3 cinnamon pods
1 tbsp oil
1/4 tsp cumin seeds
1 bay leaf
1 tbsp ginger,crushed
1/2 cup onions
1 cup tomato puree
1/2 tsp chili powder
salt to taste
1 tbsp butter
1/4 cup coriander leaves for garnish

Method:
1. Pressure cook the kidney beans along with 3 cups of water,turmeric and a pinch of salt for 3 whistles. It should be tender such that you will be able to mash it with a spoon.
2. Dry fry cumin seeds,fennel seeds, cardamom, clove and cinnamon pods for about 3 minutes. Grind it to powder.

3. In a wok heat oil and add cumin seeds and bay leaf. Saute for 2 minutes and add ginger and 1/4 cup of chopped onions. Fry till they turn golden. Don't over cook.
4. Then add tomato puree,chili powder and the grind powder. Cook till oil separates. This will take about 15-20 minutes on medium heat.
5. Add the cooked kidney beans along with 2 cup of water fin which it was cooked. Mash some rajma in the wok.
6. Cook for about 5 minutes. Turn off the heat and add butter.
7. Garnish with the rest of the chopped onions and coriander leaves.
8. Serve along with Chappati or Jeera Rice.

COOK'S FILE
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NOTE1: I prefer to grind my spices to powder. If you don't, then skip the grinding part.
NOTE2: Rinse the rajma couple of times before soaking over night.
VARIATION: You can always substitute canned beans if you don't have the dry beans.
HINT: Adding butter just before serving wont hurt. It gives a wonderful aroma to the curry.

17 comments:

Sailaja Damodaran said...

Love the decoration..................super with roti

Sarah Naveen said...

Beautiful click...Rajma masala looks so creamy and yummy!!

Sonia (Nasi Lemak Lover) said...

Lovely and beautiful click !

Nithya said...

Wow.. masala looks tempting. I am loving the bowl that you have used. So pretty it looks. :) As ever fantastic clicks. :)

Sushma Mallya said...

very beautiful pics,love rajma masala but its been long since i made it...will try this one next time and thanks for sharing ..

Aruna Manikandan said...

Rajma looks yummy...
Lovely clicks :-)

SathyaSridhar said...

Wooow,,,rajma masala looks yummy n delicious dear,,, very healthy option of eating side dish for roti,, by reading the name itself droooooling me,,thanks for sharing dear,,take care n keep on smiling

3 hungry tummies said...

Certainly with some chapati for me!

Tina said...

Beautiful clicks dear...Rajma masala looks creamy and delicious...

Muraligeetham said...

Rajma looks rich and creamy ! good recipe ...

Pavithra said...

Love the clicks.. looks so good and the dish is making me drool dear. As I love rajma so much.

Uma said...

Hi Pedhakka,
photographs are beautiful.. loved the fish curry, chocolate treat and many more...

MaryMoh said...

That's a delicious vegetarian curry. I would love that with paratha...mmmm

An Open Book said...

Wow i just recently made rajma and sadly mine doesnt look as grand as yours:(
I love ur serving dish..so darn cute:)

Silence Sings said...

Thanks for visiting my blog and leaving behind the nice comment..u too have a wonderful blog...I loved most the snaps and the way of presentation...folloing u....

Suhaina said...

Rajma masala looks simply superb. You have a lovely blog. Following uuuuu.

Ana Powell said...

Hi
Nice to be acquainted.
Great recipe and beautiful photos.
Lovely work, I have become one of your followers.
Till soon x